July 18 2017 by , photo by in Recipes, Meal

Grilled salmon and grapefruit

Name: Grilled salmon and grapefruit
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 20 oz. salmon; 6 tbsp olive oil; 1/2 tsp salt; 2 red grapefruits; 3 oz. baby spinach; pepper; 7 oz. canned whole tomatoes; 2 oz. blanched almonds; 1 tbsp sesame seeds; 1 garlic clove; 1/2 tbsp red wine vinegar; 1/4 tsp ground black pepper

Quick and oh so fresh! This colorful plate has it all... mild citrus meets sultry salmon on your grill. And tomatoes meet almonds in your blender. Perfect for a warm summer night.

USMetric

4 servingservings

Ingredients

20 oz. 600 g salmon
2 tbsp 2 tbsp olive oil
salt and pepper
2 2 red grapefruitred grapefruits
3 oz. 75 g baby spinach or arugula lettuce

Tomato and almond pesto

7 oz. 200 g canned whole tomatoes
2 oz. 60 g blanched almonds
1 tbsp 1 tbsp (10 g) sesame seeds
1 1 garlic clovegarlic cloves
½ tbsp ½ tbsp red wine vinegar
½ tsp ½ tsp salt
¼ tsp ¼ tsp ground black pepper
¼ cup 60 ml olive oil

www.dietdoctor.com

Making low carb simple

Instructions

Instructions are for 4 servings. Please modify as needed.

Cut the salmon into serving-sized pieces and brush with oil. Season with salt and pepper.
Cut the grapefruit into half-inch slices and brush with oil.
Cook the salmon and grapefruit on the grill. (A frying pan, stovetop, or your oven's broiler are both good alternatives.) It cooks quickly—a few minutes on each side will be enough.
Serve on a bed of lettuce, along with a hearty dollop of tomato and almond pesto.

Tomato and almond pesto

Drain the tomatoes. Reserve the juice for another use; it keeps best in the freezer.
Puree the tomatoes and other ingredients in a blender or food processor.
Add oil towards the end.
Serve with your main course. This pesto lasts for at least a week in the fridge and can also be stored in the freezer.